/ w# {, e/ P/ v- r; x9 f
0 Y% S: L9 M; p% {# U: o* P/ |
7 X& P* y0 A! ?1 i3 l$ d; s3 o! J; Y8 s+ @0 K- j
50克 无盐牛油
6 t8 k* G- }2 B6 o: e' p! R4 A7 W/ N* Z3 j7 i3 [' n
3小勺 枫糖浆
+ x1 V6 q* `! u
8 h5 d" E" B& d/ ?100克 低筋粉
+ D' h% r5 d! I% ?5 ?
% S( S8 W8 t( t) |1 j1/3小勺 烤粉
X( H* t1 J" a' L5 R
' G' f, b, Z- \( t' t
1/2小勺 小苏打
8 {' _+ {9 ?+ |" [/ X x
* V X! U, ? ?3 R# S" a) W1小勺 姜粉
+ `* }1 z' R0 T
* o" H! q. P( x6 A4 l# t- r1/4小勺 肉桂粉
8 @+ T+ N c1 [$ r2 g) z
: h& R" V O- T- M7 u, D2小勺 砂糖
3 s+ E) _5 } K" h3 M+ o F3 b: X0 r
南瓜籽
$ N% n& H* L7 k
8 j* o4 Y- w; L6 ^50 g Unsalted butter
c" J( ~6 Y; K0 d v9 U( X) h
% d. p" u% U. x) s: Z3 tsp Mapel syrup
* Z# l) h$ c; X: k# P) h% X- e1 ~
$ ^8 `. N6 x, I) J" ]: O100 g Cake flour
# s* t+ _& _4 D
! u2 C# _6 t: ^8 E, W$ z+ h1/3 tsp Baking powder
9 B8 M& O6 X2 a7 o) ]4 b ?0 }
; W: V" |- V' g1 E1/2 tsp Baking soda
5 D2 J4 @: N' r
) r) H# i5 r4 C- o+ D- s, C) t- g1 tsp Ground ginger
. S' @7 q# B& a. G9 V
a+ l9 |/ W' |" d- K% }1/4 tsp Ground cinnamon
8 ]0 ^8 L# D) m0 I
+ `5 Y$ k7 D. Q8 n7 ^ m+ Z- h
2 tsp Sugar
1 t0 M& j; ]2 P8 t; X# w
! w7 c1 o% O+ w1 N! B: D$ E
Pumpkin seeds
* K! _8 X! t) i4 T# `1 n
" q9 }) Y) `& B# S& j3 {$ w) F
! L- a! [: b' h7 B( Z
( p0 B* C0 D2 ], y8 M" m) Y1. 低火融化牛油,勺入枫糖浆混合,离火。把面粉,姜粉,小苏打,烤粉和砂糖混合在盆里。将牛油糖浆倒入。混合成团。面团不会太湿且匀滑。
r' W% B, o* F9 e1 o
; V' Y2 X& A; xMelt the butter in a pan over a low heat. Spoon the syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda, baking powder and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste.
& W+ Z9 A5 @7 A7 u
6 Z1 l8 }# r2 q3 _) w, }' U4 b& W
2. 用小勺勺起揉成小球状放到抹油烤纸上,留出些许间距,烘焙中饼干会少许膨胀。
$ u: f' c# ~% Y: B1 R+ Z: V& z* Y' f4 V. Z2 w: E L" Q
Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.
/ V8 y9 l5 m3 [! e: T% W! K4 [! s+ k2 X! ?- P+ U
3. 将南瓜籽轻压扁小球,入预热190C/375F烤箱烘焙10分钟左右直到金黄。稍凉后移至架上完全晾凉。
( x. P9 f- N) m# Y5 S1 m3 } b7 h
& k6 I+ z* c: b$ J1 I" J* w, [Flatten slightly and place a pumpkin seed in the centre of each biscuit. Bake in a preheated 190C/375F oven for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
0 |9 f I: q# a4 X- o2 A, G g! t/ }* ?# ^* {# h5 m7 P
; i% P4 \& `; Q" Y- w
& E+ b+ x0 d9 T2 W$ {3 `
/ |, A( V- l5 W0 f# B+ E! C
& S2 z( d( W7 B5 a
